Matcha Cookies
These Matcha Cookies are SO DELICIOUS! Soft, chewy, and bursting with earthy matcha and sweet white chocolate — perfect for any occasion.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Spatula
- Baking Sheet
- Oven
- Cooling rack
Ingredients
- 1 cup cane sugar for sweetness and a lovely texture
- 1 cup light brown sugar packed, adds moisture and a hint of caramel flavor
- 1 tablespoon matcha powder the star of the show, providing flavor and color
- 1 cup coconut oil melted, a dairy-free alternative that keeps the cookies moist
- 1 large egg helps bind the ingredients together
- 1 large egg yolk adds richness and enhances the chewy texture
- 1 teaspoon vanilla extract for a warm, aromatic flavor
- 1 teaspoon baking soda helps the cookies rise
- 0.5 teaspoon sea salt balances the sweetness and enhances flavor
- 2 cups all-purpose flour spooned and leveled, the base of the cookies
- 1 cup white chocolate chips sweet bursts of chocolate in every bite
- 1 teaspoon coconut oil for greasing the baking sheet
- black sesame seeds for sprinkling on top, adding a nutty flavor and crunch
Instructions
The Method for Matcha Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the cane sugar, light brown sugar, and melted coconut oil until well combined.
- Add in the egg, egg yolk, and vanilla extract to the sugar mixture. Whisk until smooth and creamy.
- In a separate bowl, sift together the matcha powder, baking soda, sea salt, and all-purpose flour. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold the white chocolate chips into the dough, ensuring they are evenly distributed.
- Using a cookie scoop or two tablespoons, scoop out the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Lightly sprinkle the tops of the cookie dough balls with black sesame seeds for an extra touch of flavor and visual appeal.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Remove from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
Notes
- Use high-grade culinary matcha powder for the best flavor and vibrant green color.
- Chill the dough before baking to help maintain cookie shape and improve texture.
- For gluten-free versions, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
- Store baked cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
- Try substituting dark chocolate chips or adding nuts for a different flavor profile.